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Corn Beef Barbeque |
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Spicy Southern Barbeque Sauce |
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Honey-Dijon
Barbeque Chicken |
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Spicy Barbeque Sauce |
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Mango & Red
Pepper BBQ Sauce |
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Tandoori-style Barbeque Sauce |
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Salmon Barbeque Sauce |
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| Corn Beef Barbeque |
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1 can (12 oz.) corn beef
1/2 C barbeque sauce |
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1/2 C orange juice
1/4 C brown sugar |
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| Combine all
ingredients in a saucepan over medium heat. Stir until hot and completely mixed (corn beef
will separate). Simmer and stir occasionally till it reaches preferred consistency. Serve
on split hard rolls or hamburger buns. |
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Better Homes and Gardens |
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| Honey-Dijon Barbeque Chicken |
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1 3-pound broiler-fryer chicken,
quartered
1/4 cup olive oil
1/4 cup white Zinfandel wine
2 tablespoons honey |
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2
tablespoons Dijon-style mustard
1 clove garlic, minced
1/2 teaspoon pepper
1/4 teaspoon salt |
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Place
chicken in a plastic bag set in large bowl. For marinade, combine oil, wine, honey,
mustard, garlic, pepper, and salt. Pour marinade over chicken; close bag. Marinate in the
refrigerator for 2 to 4 hours, turning bag occasionally. Drain chicken, reserving
marinade.
In a grill with a cover, arrange medium-hot coals around drip pan. Test for medium heat
above the pan. Place chicken, bone sides down, on grill rack over drip pan. Cover and
grill for 45 to 55 minutes or until chicken is tender and no longer pink, brushing with
reserved marinade after 30 minutes. Discard any remaining marinade. Makes 4 servings. |
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Better Homes and Gardens |
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| Mango and Red Pepper Barbeque Sauce |
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2 tablespoons olive oil
1 medium onion, chopped
1 medium red bell pepper, chopped
1 teaspoon salt
1/3 cup red-wine vinegar |
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3 tablespoons molasses
2 tablespoons Worcestershire sauce
1/4 teaspoon ground allspice
1 medium mango (about 1 pound), cut into chunks
2 to 3 fresh jalapeño chilies, or to taste, seeded
(wear rubber
gloves) |
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| In a skillet
heat oil over moderate heat until hot but not smoking and cook onion and bell pepper with
salt until softened and edges begin to brown. Stir in vinegar, molasses, Worcestershire
sauce, and allspice and bring to a boil. Simmer mixture 1 minute to blend flavors and cool
slightly. |
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epicurious.com |
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| Salmon Barbeque Sauce |
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2 tsp. cornstarch
1 cup brown sugar
1/2 cup honey
1/4 cup soy
2 tbs. orange juice
2 tbs. lime juice
2 tbs. lemon juice |
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1/2 tsp. rosemary
1/4 tsp. thyme
1/2 cup red wine
1/2 cup sake
1/2 cup maple syrup
dash salt
dah pepper |
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| Mix all of the
ingrediants together and simmer until mixture is reduced. Brush on salmon steaks and baste
frequently until fish is done. |
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Better Homes and Gardens |
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| Spicy Barbeque Sauce |
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2 tablespoons vegetable oil
1 medium onion, finely chopped
1/3 cup chopped celery
1 tablespoon minced garlic
1 tablespoon paprika |
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1/2 teaspoon cayenne pepper
3/4 cup ketchup
1/2 cup beer
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce |
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| Heat vegetable oil in heavy
medium saucepan over medium heat. Add onion and celery and sauté until tender, about 5
minutes. Add garlic, paprika and cayenne and stir 1 minute. Add ketchup, beer, vinegar and
Worcestershire sauce. Reduce heat to medium-low. Simmer uncovered until flavors blend and
sauce is slightly reduced, stirring occasionally, about 30 minutes. (Can be prepared 1
week ahead. Cover and refrigerate.) Makes 1 and 1/2 cups. |
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epicurious.com |
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| Spicy Southern Barbeque Sauce |
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1 tablespoon olive oil
1 small green bell pepper, chopped fine
1 small onion, chopped fine |
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2/3 cup bottled cayenne
pepper sauce
2/3 cup fresh orange juice
1/4 cup honey |
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| In a small
saucepan heat oil over moderate heat until hot but not smoking and cook bell pepper and
onion, stirring occasionally, until softened and golden. Add remaining ingredients and
simmer 5 minutes, or until slightly thickened. |
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epicurious.com |
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| Tandoori-style Barbeque Sauce |
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1 tablespoon vegetable oil
2 teaspoons paprika
1/2 teaspoon ground cumin
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger |
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1/8 teaspoon cayenne
1/4 cup plain yogurt
2 tablespoons fresh lemon juice
1 large garlic clove, chopped and mashed with 1/2 tsp salt |
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| In a small
saucepan cook oil, paprika, cumin, cardamom, ginger, and cayenne over moderate heat until
mixture begins to sizzle and cook, stirring, 1 minute more. In a bowl stir together
remaining ingredients and salt to taste and stir in spice mixture until combined. Makes
about 1/2 cup. |
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epicurious.com |
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